Pork
Food
Quantity
Searing
each side
(min)
Temperature
(°C)
Shelf po‐
sition
Time (min)
Filet rosé
1000 - 1500 2
80 - 90
1
90 - 110
Loin, in one
piece
1000 - 1500 4
80 - 90
1
150 - 170
Nierstück
1000 - 1500 4
80 - 90
1
150 - 170
12.13 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during
roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
12.14 Roasting tables
Use the function: True Fan Cooking.
Pork
Food
Quantity (g) Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Shoulder, neck, ham joint 1000 - 1500
170 - 190 90 - 120
1
Chops, smoked loin of
pork
1000 - 1500
180 - 200 60 - 90
1
Meat loaf
750 - 1000
180 - 200 45 - 60
1
Knuckle of pork (pre-
cooked)
750 - 1000
170 - 190 90 - 120
1
Beef
Food
Quantity
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Pot roast
1000 - 1500 g 180 - 200 120 - 150
1
Roast beef or sirloin
1)
per cm of
thickness
210 - 230 6 - 9 per cm of
thickness
1
1) Preheat the oven.
www.electrolux.com
28
